Preheat your oven to 400°F (200°C).

In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet in a single layer and roast for about 25 minutes, or until tender and slightly caramelized.

While the squash is roasting, bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Remove the casing from the chicken sausage, crumble it into the skillet, and cook until browned and cooked through, about 5-7 minutes.

Stir in the diced onion and minced garlic and cook until the onion is translucent, about 3-4 minutes.

Add the roasted butternut squash and dried sage to the skillet. Then add the cooked pasta and stir everything together. Taste and season with salt and pepper as needed.

Serve warm with a sprinkle of Parmesan cheese on top, if desired.